Sunday, October 28, 2007

I made this last week and it was moist and dense with a nice spicy flavor. Andrew thought it was a little strong on molasses but no one else agreed with him and the cake disappeared quickly (and may it be noted in the record that his objections didn't slow him down any).

In a bowl combine the half and half with the vinegar and let it set. Preheat the oven to 350 degrees. In a bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon and ginger. Add the sour half and half, shortening, pumpkin and molasses. Beat on low speed until combined then beat on high for two minutes. Add the eggs and beat for two more minutes.

Beat butter until fluffy then gradually add two cups of the powdered sugar. Slowly add the half and half then the vanilla and lemon extract. Slowly beat in the remaining sugar, adding more liquid if necessary until it is at spreading consistency.

I did it. I made the pumpkin scones yesterday to the delight of the entire family. I'd share results but ummm it was sort of a fly-by-the-seat-of-the-pants recipe in the end and well, it went well so nothing left. :)

It's sitting, frosted, on top of the cooktop. Husband cleaned up the batter bowl, and later the frosting bowl (he licked them clean, like a little kid)and still later all the dishes and bowls and spoons. I wiped up the fallen egg.

I pressed some chopped pecans into the frosting and now can barely wait to cut into it. Gilding the lily, I guess.